I recently read that chicken had overtaken beef as the most popular meat - to the dismay of beef lovers everywhere. But when to comes to soup, beef is still a great option and this beef vegetable soup proves it! We had a full house and even had a few new people to get to know. Everyone agreed that this soup warmed up a cold winter night.
Beef Vegetable
1 lb of ground beef
1 Tbs olive oil
1 large onion diced
1 cup of celery - diced
1 large can of diced tomatoes (28 oz)
I bag of frozen mixed vegetables (10-12 oz; no need to defrost)
1 large potato - peeled, diced into 3/4 inch pieces (You can add more or cut larger pieces, but you may need to increase your cooking time to make sure they are tender before serving.)
4 cups of low sodium beef broth
Salt and pepper to taste
A dash of Worcestershire and a dash of steak sauce to taste
In a soup pot, heat oil and cook the beef, onions, and celery until cooked through and tender. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes or until the potato is tender.
Makes about 6 servings. Serve with warm dinner rolls and a tossed green salad for a quick and easy dinner.
Enjoy!
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